Description
These savoury zucchini waffles are packed with mozzarella, fresh dill, and a hint of onion, making them a tasty change from sweet waffles. Serve them warm with a creamy dill sour cream dip, and you’ve got a lovely little breakfast, light lunch, or snack that’s easy to whip up.
Ingredients
Units
Scale
- 1/2 medium zucchini, chopped (100 g)
- 1/4 small onion, chopped (15 g)
- 1 medium egg (40 g)
- 1/4 cup (25 g) grated whole milk mozzarella
- 1 tbsp chopped fresh dill (2 g), or 2 pinches dried dill
- 1/4 cup sour cream, 19% fat (60 g)
- 1 tsp butter (5 g), for greasing
- 1 pinch salt
- 1 pinch of ground black pepper
Instructions
- Add the ½ medium zucchini (100 g) and ¼ small onion (15 g) to a food processor. Pulse until finely chopped and grainy, but don’t blend them into a smooth purée. Transfer the mixture to a clean paper towel or kitchen towel and squeeze out as much liquid as possible. This step is important because excess moisture can leave your waffles soft and difficult to remove from the waffle maker.
- Preheat your waffle maker according to the manufacturer’s instructions. Grease the plates with 1 tsp butter (5 g), making sure the cooking surfaces are lightly coated.
- In a mixing bowl, whisk 1 medium egg (40 g) with 1 pinch salt and 1 pinch ground black pepper. Add the drained zucchini and onion, ¼ cup grated mozzarella (25 g), and half the chopped fresh dill (about ½ tbsp). Mix everything together well.
- Spoon a small portion of the mixture into the preheated waffle maker, spreading it slightly without overfilling. Close the lid and cook for about 5 minutes, or until the waffle is set, lightly browned, and releases easily. Cooking time will depend on your waffle maker, so give it another minute or two if the centre still feels soft.
- Switch off the waffle maker and let the waffle rest for about 5 minutes before carefully removing it with a silicone or wooden utensil. This helps the waffle firm up and makes it less likely to break. Repeat with the remaining mixture, greasing the plates again if needed.
- In a small bowl, stir the remaining chopped dill into ¼ cup sour cream (60 g). Add a little extra salt and black pepper if you like, and mix until combined.
- Serve the zucchini waffles warm with the creamy dill dip on the side. They’re lovely for breakfast, lunch, or a savoury snack when you fancy something a little different.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 269
- Sugar: 1.3 g
- Sodium: 447.9 mg
- Fat: 16.8 g
- Saturated Fat: 9.1 g
- Trans Fat: 0 g
- Carbohydrates: 11.1 g
- Fiber: 2.1 g
- Protein: 20.5 g
- Cholesterol: 185.1 mg
